Any Pressure Canning?

[Sailorsam]

I was on another forum in the USA and someone spoke of water bath canning some venison in the oven.
almost everyone told him that that was a bad idea and he should only use pressure canning.
he replied that hardly anyone in Europe uses pressure canners; they all use oven / water bath and it works perfectly fine.

so...anyone home can? which method?

I've canned some stuff, mostly cheap chicken. really nice to have on hand.

 

[Kidds]

It's not really much of a UK thing but is practiced more in the rest of Europe I believe.
That is the general canning thing rather than oven/water bath/pressure thing.

 

[Wisconsonian]

Yes, we Puritanical Americans are shocked at Brits or Europeans doing crazy things like oven canning, or just pouring hot jams into a jar and slapping a lid on. Reality is jams are fine. Meats and veggies without enough acid are not, they need to be pressure canned to avoid botulism. Happens every few years that somebody cans something and kills somebody with botulism. Baked potatoes left out is another big botulism risk, days not hours.

Then they get touchy about salsa if it has too many onions and peppers, tomatoes are fine in a water bath, anything else they want pressure canned.

 

[renewablejohn]

Dont think domestic canning ever caught on in the uk. Now bottling with kilner jars for fruit was vety big in our household but as soon as deep freezing became available the kilner jars became redundant. Now reserved for production of sloe gin.